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Categories:
sunflower oil butter onions garlic carrots gingerroot curry powder ground coriander turmeric garlic ground cinnamon lemon juice nuts chickpeas brown bread vegetable stock topping buttermilk eggs salt
Viewed: 8 - Published at: 7 years agoIngredients
- 30 ml sunflower oil
- 15 ml salted butter
- 3 large onions, chopped
- 4 garlic cloves, crushed or 10 ml crushed garlic
- 250 ml carrots, grated
- 10 ml fresh gingerroot, grated
- 10 ml curry powder
- 5 ml ground coriander
- 5 ml turmeric
- 10 ml garlic and herb seasoning
- 3 ml ground cinnamon
- 15 ml lemon juice or 15 ml cider vinegar
- 150 g macadamia nuts, finely chopped
- 1 (425 g) can chickpeas or 250 ml dried garbanzo beans, soaked overnight and boiled until tender
- 2 slices brown bread
- 125 ml vegetable stock
- topping
- 375 ml buttermilk
- 3 eggs
- 3 ml salt
Method
- Preheat oven to 180°C.
- Saute the onions in the oil/butter mixture.
- Cover with a greaseproof paper circle as well as a lid.
- Cook very slowly for about 20 minutes.
- Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes.
- Add all the spices and seasoning ingredients.
- Turn up the temperature and stir-fry the nuts and chickpeas.
- Soak the bread in the stock, mash it with a fork and add to the mixture.
- Place mixture into an oven-proof dish.
- Beat the topping ingredients together and pour over bobotie.
- Bake at 180°C for 30 minutes until set and golden brown.
